Tuna Roll Up
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon juice
|
|
| ⅓ | cup |
celery
finely diced celery |
|
| ½ | cup |
mayonnaise
|
|
| 1 | can |
tuna fish
|
* |
| 2 | cups |
biscuit dough
mixed |
* |
| 1 | can |
cream of mushroom soup
diluted with 1/4 cup water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 79 | ml |
celery
finely diced celery |
|
| 118 | ml |
mayonnaise
|
|
| 1 | can |
tuna fish
|
* |
| 473 | ml |
biscuit dough
mixed |
* |
| 1 | can |
cream of mushroom soup
diluted with 1/4 cup water |
|
Directions
Drain tuna and break into chunks.
Mix in lemon juice, celery and mayonnaise.
Prepare biscuit dough and roll out about ¼ inch thick.
Spread tuna mixture over dough and rollup as for jelly roll; seal edges.
Cut into 1 inch slices.
Bake on greased cookie sheet 425 for about 15 to 20 minutes.
Serve with mushroom sauce.
You can also use 1 can of biscuits, opened and left sitting at room temperature for about ½ hour punch all together and then roll out.
